Spirits brand Cointreau has introduced “Cointreau Caviar” – edible pearls of the liquor – to leading bartenders in New York City, Spirits brand Cointreau has introduced “Cointreau Caviar” – edible pearls of the liquor – to leading bartenders in New York City, London and Paris. The “pearls” feature edible flakes of 24-karat gold, creating an iridescent and delicious addition to cocktails such as the Cosmopolitan, Margarita or Champagne. Using a unique set of tools, the molecular mixology techniques used to create Cointreau Caviar blend traditional chemistry with innovative cocktail creativity, placing Cointreau at the forefront of the spirits culture.

the oranges used in the manufacture of Cointreau are processed in Haiti, one of the poorest countries in the World, the work is undertaken by some of the poorest people in the World in conditions which have been condemned. Added to the fact that Cointreau tastes like washing up liquid, is expensive, fails to get you drunk (the job of alcohol) &﻿ makes you feel sick…there seems like little point in buying or consuming it.